Harissa Baked Eggs



Step 1 -

Pre heat the oven to 200C/400F. Heat the olive oil in a high-sided, ovenproof frying pan over a medium heat and fry the onion for 6–8 minutes, or until softened

Step 2 -

Add the garlic, chilli and paprika and fry for a couple more minutes.

Step 3 -

Stir in the tomatoes and harissa paste and gently simmer until it reduces and thickens to intensify the flavours. Stir in the chick peas and season to taste.

Step 4 -

Use the back of a ladle to make a dent in the sauce and crack an egg into each dent. Bake in the oven until the egg whites are firm but the yolk is runny.

Step 5 -

Top with coriander and serve with rice or toasted bread (gluten free if required).


  • 1 tbsp Olive oil
  • 1 Onion, large
  • 2 Cloves garlic minced
  • 1/2 tsp Dried chili flakes
  • 1 tbsp Harissa paste - more can be added to taste
  • 1 tsp Smoked paprika
  • 800 g Tinned tomatoes (2 tins)
  • 4 Eggs, large
  • Coriander to serve